International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Soups - Hot and Chilled
Contributed by Vegetarians and Vegans from around the world
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Creamy Bean Soup
from Indira Muhammad - Houston, Texas, USA

This is a very simple recipe that will fill you up and provide you with protein as well as complex carbohydrates!

  • Small White Navy Beans
  • Olive Oil
  • Onion
  • Garlic
  • Sea Salt
*The amount of these ingredients should vary according to how many people you plan to serve.
You will see in the method that exact measurements aren't necessary, as this soup is made to individual taste.

Sort the beans; wash the beans three times; place beans in a bowl and cover with water;
Allow the beans to soak overnight.

Drain the beans; put them in a pot and cover them with water; turn the flame on high;
add olive oil to the boiling beans; as the beans are boiling, sautee the onion(s) and garlic in olive oil until onions are translucent; remove any foam that forms at the top of the beans as they boil.

Add the onions and garlic to the boiling beans.
You will boil the beans approximately 2 1/2 hours, adding olive oil as they boil until desired consistency is reached; add sea salt to taste.
The longer you boil them, the creamier the soup will be.
They can be boiled up to three hours.
If you cook them uncovered, you're allowing vital minerals and nutrients to escape!

There are many variations to this recipe.
Some people add pasta to it, some add tumeric to add color to the soup, some add sage for medicinal purposes, and some add a variation of other seasonings and vegetables (carrots, tomatoes, celery, red pepper, cayenne, garlic salt, onion powder, etc.)
However, it's BEST to eat it as it is given in the above recipe!!